Pinaupong Manok sa Asin Recipe

Pinaupong manok sa asin is roasting chicken in a bed of salt in a sitting position. That is why is called “pinaupong manok” (sitting chicken) because of the way it is cooked. But you can also make the chicken rest on its breast or back. What is only important is to roast it over a bed of salt. The salt is embedded on the bottom of the pot, traditionally an empty clay pot. But stainless pot can be use if a claypot is not available. A pressure cooker can also be used to shorten the cooking time. No need for an oven, just put the pot over the fire and pot will serve as the oven for roasting the chicken.

Pinaupong Manok: A Delicious Taste of Tradition

Pinaupong manok, or “sitting chicken,” is more than just a roasted chicken; it’s a nostalgic gateway to simpler times, often evoking images of family gatherings under a canopy of mango trees, the smoky aroma of slowly-roasting chicken wafting through the afternoon breeze. When I first learned to make this rustic dish, it was from my Uncle Lando, a man whose cooking expertise was celebrated all over our small town in Pampanga. Uncle Lando always told me, “You don’t need a fancy oven, just patience and a lot of rock salt.” He wasn’t wrong. The magic of the dish lies in its minimalistic preparation, using everyday ingredients to bring out extraordinary flavors.

The Unique Art of Cooking Pinaupong Manok on Salt

The name “pinaupong manok” literally translates to “sitting chicken,” which aptly describes how the chicken is positioned as it cooks over a bed of salt. Traditionally, the dish is prepared in a clay pot, but these days, many households have adapted the recipe using stainless steel pots or pressure cookers. Yet, for the true essence of the dish, nothing beats the old-fashioned way. The salt, embedded at the bottom of the pot, acts as a natural heat distributor, gently roasting the chicken while keeping it juicy and flavorful.

I remember watching my Auntie Lina prepare this dish during family reunions. She would line the bottom of a large clay pot with banana leaves, and the sizzle of the leaves as they met the salt was the soundtrack of many childhood afternoons. The banana leaves add a subtle, grassy aroma to the chicken, enhancing its natural flavor. Even though Auntie Lina had access to modern appliances, she insisted on using clay pots because she believed they provided a more even, earthier heat.

Seasoning the Chicken to Perfection

One of the simplest yet most critical steps in making pinaupong manok is seasoning the chicken. Uncle Lando was a firm believer in the power of good old patis, or fish sauce, combined with freshly cracked black pepper. Rubbing this flavorful marinade inside and out ensures the chicken absorbs the savory depth of the fish sauce while the pepper adds a touch of heat. The next step is stuffing the chicken cavity with aromatic ingredients: crushed garlic, quartered onions, and a bundle of lemon grass.

Lemon grass is the secret hero of this chicken dish. When you crush it and tie it into a knot before stuffing it into the chicken, it releases its citrusy fragrance, infusing the meat with a fresh, zesty aroma. This technique, as Auntie Lina would always say, “lets the flavor bloom.” When cooked, the lemon grass cuts through the richness of the chicken fat, providing a refreshing contrast that elevates the entire dish.

Cooking Low and Slow for Maximum Flavor

Cooking pinaupong manok is a practice in patience. You place the seasoned and stuffed chicken in the pot, arranging it in a sitting position. The opening of the cavity should face downward so the heat can circulate and penetrate the chicken evenly. The pot is then covered tightly to lock in the moisture, and the chicken roasts over a gentle fire for about two hours. This slow, steady heat breaks down the connective tissue in the chicken, resulting in tender, juicy meat that practically falls off the bone.

If you’re in a hurry, modern kitchen tools can save you time. A stainless steel pot reduces the cooking time to about an hour, while a pressure cooker does the job in just 30 minutes. However, you must be careful not to let the chicken touch the sides of the metal pot to avoid burning or overcooking. My cousin Paolo tried this shortcut once, and although the chicken cooked faster, he admitted it didn’t have quite the same rich flavor as when cooked the traditional way. “It’s worth the wait,” he said, taking a bite and savoring the memory-laden taste of our family’s favorite dish.

Pinaupong Manok: A Dish Steeped in History

The origins of pinaupong manok are as humble as the dish itself. It’s a recipe that emerged from the need to cook hearty meals with minimal ingredients, often during times when clay pots were a staple in Filipino households. The use of rock salt as a cooking medium reflects the resourcefulness of our ancestors, who understood the science behind this simple technique long before we could explain it. The salt absorbs moisture from the pot, creating a dry heat that roasts the chicken to perfection while keeping it moist on the inside.

Food for Thought

If you think about it, pinaupong manok is a testament to the ingenuity of Filipino cooking. It’s a dish that transforms a few common ingredients into something extraordinary. As you savor each bite, you can almost imagine the generations before us who perfected this recipe, cooking it over open flames while sharing stories around a fire.

Next time you want to impress family and friends, or just crave the taste of something comforting and familiar, give this iconic dish a try. Whether you cook it in a clay pot like Uncle Lando or a modern pressure cooker, you’ll find that this dish has the power to transport you to a place where flavors and memories intertwine.

Print Recipe

How to Cook Pinaupong Manok sa Asin (Chicken Roasted on Rock Salt)

Pinaupong Manok is a traditional Filipino dish where a whole chicken is roasted sitting upright over a bed of salt, resulting in tender, juicy meat infused with aromatic flavors.

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken pastil panlasang pinoy, chicken recipe, Filipino recipe, pinaupong manok, roasted chicken in salt, sitting chicken

Servings: 4 servings

Calories: 351kcal

Author: Manny

Ingredients

• 1 whole dressed chicken about 1 kilo
• 1 kilo rock salt
• 1 Teaspoon ground black pepper
• 1 bundle tanglad leaves
• 1 bulb red onion
• 4 cloves garlic crushed
• 1 Tablespoon patis or fish sauce
• 1 piece banana leaf for lining the rock salt bed

Instructions

How to Cook Pinaupong Manok:

• In a large clay pot, pour the rock salt in the bottom and line with banana leaf. Set aside.
• Clean the chicken thoroughly inside and out. Drain afterwards for a few minutes.
• Then rub with a patis and pepper inside and out thoroughly.
• Peel the onion and slice into quarters. Wash the lemon grass and cut the root and weed out the dried leaves.
• Pound it using the blunt edge of the knife and tie the whole bunch into a knot so the leaves won't scatter.
• Stuff the chicken cavity with crushed garlic, sliced onion and lemon grass.
• Arrange the chicken into the claypot in a sitting position with the opening of the cavity facing down so that the heat will penetrate inside the chicken cavity.
• Cover tightly as much as possible and cook over a slow fire for about 2 hours until the chicken is cooked and tender.
• You can also use stainless steel pot or a pressure cooker.
• The cooking time using a stainless steel pot is 1 hour while pressure cooker is only 30 minutes.
• Please take care not to let the chicken touch the sides of the metal pot.

Notes

Cooking Tips:

Use a Clay Pot for Authentic Flavor

If you have access to a clay pot, use it to achieve the earthy and rich flavor that gives this roasted chicken its authentic taste. Clay pots distribute heat more evenly and retain moisture, keeping the chicken tender and juicy. The subtle aroma from the clay enhances the dish, making it taste as if it were cooked in a traditional outdoor setting.

Line with Banana Leaves for Extra Aroma

Lining the pot with banana leaves not only prevents the chicken from sticking to the bottom but also adds a unique, aromatic layer of flavor. As the leaves heat up, they release a subtle, grassy scent that infuses the chicken. This step may seem simple, but it adds depth to the overall taste, creating a more complex and fragrant dish.

Slow Cook for Ultimate Tenderness

Take your time and cook the chicken over low heat to ensure it becomes perfectly tender and flavorful. Slow cooking allows the heat to penetrate the chicken evenly, breaking down the meat fibers and locking in the moisture. Avoid rushing the process; patience is key to achieving fall-off-the-bone goodness that makes pinaupong manok unforgettable.